“Theinactivation of yeast on grapes by Plasma-Activated water has created a newpromising method for scientists to practice food preservation and food safety.A study was conducted on grapes and proved that plasma-activated water (PAW)can efficiently inactivate a wide range of bacteria while also providingsubstantial evidence that PAW demonstrates high efficiency, low residue anduniformity.” (Guo, et.
al, 225) The method to generating plasma-activatedwater is conducted by providing a constant electrical current between unlikeelectrodes submerged in treatment water—this strong electrical field ionizesair molecules and creates the plasma that we utilize for the decontamination ofmicrobes. The mechanism of oxidation-reduction potential is believed to be themechanism of decontamination in this process, and thus, the ability of PAW inthe inactivation of pathogenic substances. “The amount of reactive-oxygenspecies (ROS) increasing over plasma-activated time and in PAW plays a criticalrole in the inactivation process.” (Guo et.
al, 225) “When S.cerevisiae was incubated in sterile water, there was great reduction offungal-viability indicating that the 30-minute exposure of PAW to the grapeswas effective and that longer treatments could correspond to an even strongerinactivation efficiency.” (Guo, et al. 228).
PAW functions by damaging themembrane and cell structure of the microbe thus proving its outstandingantibacterial ability and an effective mode of preservation. Reading thisarticle made me realize that PAW can certainly be an effective andless-invasive way of decontaminating our fruits and vegetables while alsoinactivating fungi that decays our fresh produce. In our modern society, I feelthat it is our duty to find ways to decontaminate our foods without alteringthe genetic composition of the food or adding radiation which can potentiallycause more harm to consumers.